Tri-Color Quinoa, Summer Berries, Roasted Beets & Avocado Salad w/ a Honey Lemon Vinaigrette

Ingredients

• 1 cup red quinoa cooked

• 1 each fresh red beets

• 1 tsp canola oil

• 2-1/2 Tbsp extra virgin olive oil

• 1 tsp honey

• 1 Tbsp fresh pressed lime juice

• 4 cup fresh baby arugula

• 2 cup fresh baby kale

• 1 cup fresh blackberries

• 1 cup fresh raspberries

• 1 each fresh avocado quartered

• 2 cup fresh beet greens

Instructions

• Prepare red quinoa according to package. Drain, and cool completely. Set aside.

• Preheat oven to 350F. Rub the outside of beets with oil and roast with beet skin on for 30-45 minutes. Remove from oven and allow to cool enough to handle. Peel the skin and slice.

• Combine honey, lime juice and olive oil for vinaigrette.

• Wash, dry and roughly chop the beet greens and kale. Combine the arugula, beet greens and baby kale. Wash and dry berries.

• Place arugula and kale mixture in each bowl. Top with 1/4 cup quinoa, 1/4 each avocado, 1/4 each beet, and 1/2 cup berries. Drizzle with 1 Tbsp of dressing.